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These raspberry swirl brownies pack a rich dark chocolate punch with fresh raspberry zing. It's a sweet treat that feels both fancy and fresh, perfect for when you want something chocolaty with a fruity edge.
I made these brownies for a family party and they quickly became the go-to dessert. The raspberry puree brings a splash of color and flavor that makes these stand out from classic brownies.
Stuff You'll Need
- Butter, unsalted 1 cup: melted for a rich, smooth brownie base
- Granulated sugar 2 cups: sweetens things up, balancing raspberry tartness
- All-purpose flour 1 cup: gives the brownies structure and a soft crumb
- Cocoa powder unsweetened 1 cup: adds deep chocolate flavor, pick one without added sugar
- Large eggs 4: hold everything together and add moisture
- Vanilla extract 1 tsp: boosts the overall flavor
- Salt ½ tsp: balances sweetness and sharpens chocolate taste
- Baking powder ½ tsp: gives a little rise without messing up the fudginess
- Fresh raspberries 6 oz: ripe ones are best for bright flavor
- Granulated sugar 2 tbsp: to gently sweeten the raspberry puree
- Lemon juice 1 tbsp: adds a fresh zing to the fruit mix
Step-By-Step How-To
- Heat oven and prep pan
- Set the oven to 350°F (175°C). Grease a 9 by 13 inch pan and cover it with parchment paper so the brownies come out easy and clean.
- Combine butter and sugar
- Slowly melt butter over low heat, then take it off and stir in 2 cups sugar till it's mixed well. This is your sweet, buttery start.
- Add eggs and vanilla
- Beat in eggs one by one, mixing well after each so the batter gets smooth and shiny. Toss in vanilla extract to bring out the flavors even more.
- Whisk dry stuff
- In a different bowl, mix flour, cocoa powder, salt, and baking powder evenly so you get a nice, consistent taste.
- Mix dry with wet
- Slowly fold the dry mix into the wet ingredients. Stir gently until just blended so the brownies don’t get tough.
- Make raspberry puree
- Blend raspberries with 2 tablespoons sugar and lemon juice until smooth. Push it through a fine sieve to ditch the seeds and get a silky finish.
- Build and swirl
- Pour brownie batter in the pan evenly. Spoon raspberry puree on top and swirl it in with a knife or toothpick for pretty marble patterns.
- Bake it up
- Bake for 30 to 35 minutes. The edges should be solid and a toothpick near the middle should come out with a few moist crumbs for that fudgy texture.
- Let cool and slice
- Leave the brownies to cool fully in the pan before cutting them. This helps them firm up and taste their best.
Perfect for parties or treating yourself. I love gently swirling the raspberry puree so the design pops but the chocolate stays rich and intact. This dish always brings back cozy kitchen memories filled with laughter and that incredible chocolate smell.
Keeping Tips
Store brownies in a sealed container on the counter for up to 3 days to keep them moist and yummy. If you want to save them longer, wrap tight and freeze for up to 3 months. Let them thaw at room temp before eating so they stay soft and tasty.
Swap Suggestions
Try using blackberries or strawberries instead of raspberries for a different kind of fruity flavor. Stirring in white chocolate chips gives creamy bursts that go great with the tangy puree. For some crunch, sprinkle chopped nuts like pistachios or walnuts on top before baking.
Serving Ideas
These brownies are awesome with vanilla ice cream or a dollop of whipped cream to cut the richness. A chilled glass of rosé or freshly brewed coffee pairs well with the chocolate and raspberry flavors. Fresh berries on the side add a bright pop.
Enjoy every bite of this rich chocolate and raspberry treat that brings a smile with each swirl. The mix of flavors and textures makes these brownies something you'll want to bake and share again and again.
Frequently Asked Cooking Questions
- → What makes the texture more fudgy?
Bake them a bit less to keep the inside moist and gooey, making the brownies extra dense and fudgy.
- → Can frozen raspberries replace fresh ones?
Absolutely, just thaw the frozen berries fully before pureeing so you don’t end up with watery puree.
- → How do I swirl in the raspberry puree nicely?
Put spoonfuls of the puree all over the chocolate batter. Then, use a knife or toothpick to gently swirl it around for a pretty marble look.
- → How to stop seeds from messing with the texture?
Push the raspberry puree through a fine sieve to catch seeds before mixing it in.
- → Got any ideas to boost the flavor?
A little drizzle of white chocolate on top after they cool adds sweetness and looks great too.